Food Cost C. 9
Desired yield divided by the original yield = conversion factor
The steps for increasing or decreasing a recipe.
What are the two main types of yeast doughs?
Lean doughs and rich doughs
We need 16 servings
Original recipe makes 24 servings
16/24= CF .666 repeat
What is the purpose of controlling all the processes?
To prevent inefficiencies and lower food cost
What is the diffrence between the two types of yeast dough?
Lean doughs have very little to no sugar or fat. While rich doughs have shortening or tenderizing ingredients
We need 72 servings
Original recipe makes 24 servings
72/24= CF 3.0
What is the setup to figure an operation's food cost?
Opening inventory +purchases=total food available - closing inventory= total food cost
Opening Inventory + Purchases-closing inventory
What is another name for laminated dough?
Rolled in dough
Starting inventory 30,000
purchased 19,000
ending inventory 27,000
Food Sales 70,000
What is the food cost percentage
30,000 + 19,000 - 27,000 = 22,000
22,000/ 70,000= 31.42%
Set up the steps for the food cost percentage method.
Total food cost divided by food sales= food cost percentage
What is the purpose of kneading a yeast dough?
Develops the gluten in the dough
What are the nine steps in the flow of food?
Purchasing,receiving, storing, preparation, cooking, holding, cooling, reheating,service
What qualities do lean doughs have, taste and texture-wise?
Chewy texture,Crisp crust